Want to keep your mind razor sharp and your memory intact? Puzzles help, but so does the right food. These 7 delicious recipes contain brain-enhancing nutrients, including antioxidants, omega-3 fatty acids and iron…

Moroccan Grilled SalmonTangy plain yogurt mixed with the classic ingredients for chermoula – a Moroccan spice mix – serves as both the marinade and the sauce in this salmon dish. If you like your food on the spicy side, add a pinch of cayenne to the mixture.

Preparation 1. Combine yogurt, parsley, cilantro, lemon juice, oil, garlic, paprika, cumin, salt and pepper in a small bowl. Reserve 2 tablespoons of the sauce; cover and refrigerate. Place salmon in a medium sealable plastic bag. Pour in the remaining yogurt mixture, seal the bag and turn to coat. Refrigerate for 10 (or up to 30) minutes.

2. Meanwhile, preheat grill to medium-high.

3. Oil the grill rack. Remove the salmon from the marinade, blotting any excess. Grill the salmon until it is browned and just cooked through, 4-5 minutes per side. Top the salmon with the reserved sauce and garnish with lemon wedges.

To prepare dressing: 1. Combine berries, oil, vinegar, water, mustard, garlic, honey, salt and pepper in a blender or food processor. Blend until smooth. Transfer to a small bowl and stir in shallots.

To prepare salad: 1. Just before serving, place greens in a large bowl. Drizzle the dressing over the greens and toss to coat. Divide the salad among 4 plates. Scatter berries, cheese and the glazed nuts over each salad; serve immediately.

2. Place beef, 1/4 cup cilantro, onion, scallions, garlic, chili powder, cumin, oregano, pepper and salt in a large bowl. Gently combine, without over-mixing, until evenly incorporated. Form into 4 equal patties, about 1/2 inch thick and oval-shaped to match the rolls.

3. Combine the remaining 1/2 cup cilantro, mayonnaise, lime juice and chipotle in a small bowl.

4. Peel the roasted peppers, halve lengthwise and remove the seeds.

5. Oil the grill rack. Grill the burgers until an instant-read thermometer inserted in the center registers 165°F, about 6 minutes per side. Top with cheese and cook until it is melted, about 1 minute more.

6. Assemble the burgers on toasted rolls with the chipotle mayonnaise, half a roasted pepper, cabbage, tomato and onion.

Preparation 1. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add onion and cook until softened, about 3 minutes. Add mushrooms and cook, stirring, until they release their juices, 10-12 minutes.

2. Add garlic and thyme and stir until fragrant, about 30 seconds. Add sherry and cook until mostly evaporated, about 3 minutes. Stir in the remaining 1 tablespoon oil, lemon juice, salt and pepper and continue cooking for 1 minute more. Pour over greens in a large bowl and toss to coat. Sprinkle with Parmesan.

Saag TofuAlso known as palak paneer, saag paneer is an Indian classic composed mostly of spinach and paneer – a cow’s-milk cheese that's curdled then pressed until firm. Here, we substitute tofu for the cheese and incorporate low-fat yogurt and sliced onions for a healthier version that retains its authenticity.

Preparation1. Cut tofu into thirds lengthwise and eighths crosswise. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add tofu and sprinkle with 1/4 teaspoon salt. Cook, stirring gently every 2-3 minutes, until browned on all sides, 6-8 minutes. Transfer to a plate.

2. Add the remaining 2 teaspoons oil to the pan and reduce heat to medium. Add onion, garlic, ginger and mustard seeds and cook until the onion is translucent, 4-6 minutes. Add spinach in batches small enough to fit in the pan and cook, stirring frequently, until all the spinach has been added and has wilted, 4-6 minutes more.

3. Meanwhile, combine yogurt, curry powder, cumin and the remaining 1/2 teaspoon salt in a small bowl. Add to the pan along with the tofu and cook until heated through, about 2 minutes.

White SangriaOK, so it's kind of a contradiction for a sangria, which is named for its blood-red color, to be made with white wine, but once you've tasted this festive thirst quencher it won't matter a bit. Pieces of mixed melons are the perfect match for a crisp Sauvignon Blanc.

Preparation 1. Stir melon and sugar together in a large pitcher. Let stand for 15-30 minutes to draw out the juices.

2. Just before serving, stir wine, brandy, Triple Sec (or other orange liqueur) and sparkling water (or club soda) into the pitcher. Add ice cubes to 6 glasses. Fill the glasses with the sangria, spooning some of the fruit into each glass. Garnish each drink with a slice of lime (or starfruit) and a sprig of mint.

What’s Your Food Cures IQ?Food is medicine. That's the message from renowned nutritionist Joy Bauer. In her groundbreaking book Food Cures, she reveals the foods that manage, treat and even cure common health concerns such as arthritis, heart disease, diabetes and more. Do you have the prescription for better health? Take this food quiz with facts from Bauer's book and find out.

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